The Low Carb Luxury Online Magazine  
 
    February 2006    Page 8       > About LCL Magazine     > Cover Page      > Inside Cover    Feature Pages:   1   2   3   4   5   6   7   8   9   10     

 
Feature Articles
 Best of the Low Carb Blogs
 Low Carb Asian Cooking
 Romantic Valentine Dinner
 Persistence Pays Off
 Man's View of Valentine's Day
 Valentine Baking Tools
 What Are "Net Carbs?"
 Valentine Sweets
 Chocolate Is Healthy!
 Exercise: No Excuses!


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 ISSUE ARCHIVES

 

 Carbquik Bake Mix

Nature's Sweet



 
                   Valentine Sweets

Valentine Coeur à la Crème

This creamy fresh cheese dessert is simple to prepare and requires no cooking! Coeur à la Crème is an old French concoction that is both earthy and elegant, rustic and dressy. One large (16-ounce) or four individual (4-ounce) perforated heart-shaped ceramic molds lined with cheesecloth will be needed to create this dessert. The perforated molds allow the excess liquid, or whey, to drip through the cheesecloth, leaving the delicious "heart" of the cream. Coeur à la crème molds are usually available at kitchen supply stores.

    Valentine Coeur a la Creme
  • 8 oz softened mascarpone cheese
  • 1 1/4 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon raspberry liqueur
  • 3/4 cup Splenda
For Raspberry Sauce:
  • 1 pint fresh raspberries
  • 2 tablespoons Splenda
  • 1 teaspoon fresh lemon juice
Garnishes:
  • fresh raspberries
  • fresh strawberries
  • mint leaves

Cut a piece of cheesecloth into four 6-inch squares. Dampen and wring out lightly. Press one square into each of four perforated heart-shaped ceramic molds and set aside.

In the bowl of an electric mixer, whip the mascarpone cheese, 1/4 cup of the cream, the vanilla, the 1 tablespoon lemon juice and the raspberry liqueur until thoroughly blended. Refrigerate.

In a small bowl, whip the remaining 1 cup cream and the Splenda until the cream forms stiff peaks. With a rubber spatula, fold the whipped cream into the chilled cheese mixture in three batches. Spoon the finished mixture into the prepared molds and fold the edges of the cheesecloth over the tops. Lightly tap at the bottoms of the molds on the counter to remove and air spaces between the mixture and the molds.

Refrigerate on a tray or baking sheet a minimum of 2 to 3 hours.

Meanwhile, make raspberry sauce:

In a blender or food processor, purée the raspberries, Splenda and 1 teaspoon lemon juice. Taste the sauce for sweetness and adjust the Splenda or lemon juice as needed. Strain and refrigerate.

To serve:
Unfold cheesecloth and invert molds onto serving plate. Lift off mold gently. Smooth with back of spoon and remove cheesecloth slowly. Spoon sauce onto plate around the hearts and garnish with more fresh raspberries, or strawberry halves.

Serves 4 — 9.5 effective grams of carbohydrate per serving.


 

Love and Kisses Red Velvet Cake

This cake remains the number one requested cake from our site, and the one all our friends (even those not "sugar free") consistently ask for when they plan a trip to our home. So there's no way we'd fail to include it for this issue's Valentine Special!

For an elegant presentation, decorate with Valentine hearts, or fresh red strawberries or raspberries — perhaps in a heart shape for Valentine's Day!

    Red Velvet Cake
  • 1 cup oat flour
  • 1/2 cup high gluten flour
  • 1 cup almond flour
  • 1/3 cup Dutch processed cocoa
  • 1 Tablespoon baking powder
  • 1 cup Splenda
  • 1/2 cup Erythritol
  • 1/2 teaspoon salt
  • 8 large egg whites (at room temperature)
  • 1/2 teaspoon cream of tartar
  • 1/4 cup cold water
  • 1 Tablespoon white vinegar
  • 1/2 cup soured cream
      (make "sour" with vinegar — see directions.)
  • 4 large egg yolks
  • 1/3 cup oil
  • 2 1/2 Tablespoons red food color
  • 2 teaspoons vanilla extract
  • 1 teaspoon liquid sweetener

Grease and flour (use gluten flour or oat flour) two 8" or 9" round cake pans. Preheat oven to 325°F.

In large mixing bowl, sift together oat flour, gluten flour, almond flour, granulated Splenda, Erythritol, baking powder, cocoa, and salt. Set aside.

In another large bowl, whip egg whites until soft peaks form. Pause and sprinkle cream of tartar over egg whites, then continue beating until stiff peaks form.

In a small bowl, mix cold water with egg yolks and whisk well. Add oil, vanilla extract and liquid sweetener. Mix cream with vinegar in a small cup to get a mock-sour effect. Then add red food color and stir well. Mix into egg yolk mixture and incorporate fully.

Add egg yolk mixture to flour mixture and beat till smooth.

Add 1/2 of the whipped egg whites to the batter mixture and beat again until well blended (but no more than a minute.)

Then carefully add batter to remainder of whipped egg whites and mix gently using a rubber/plastic spatula, being careful not to break down whites, until batter is fully incorporated.

Pour into cake pans evenly and bake at 325°F for 20-30 minutes turning half-way through. Keep an eye on them and don't over bake. Baking time can vary a bit depending on oven, elevation, etc. Cake is done when lightly golden brown on top and puffed and cracked at edges. Remove from oven and cool for 10 minutes before removing from pan to cool on cake racks. When fully cool, assemble and frost with your favorite low-carb frosting or use the following:

White Frosting

  • 4 oz. package of cream cheese – at room temperature
  • 1/2 cup unsalted butter (1 stick), softened
  • 1/2 teaspoon white vanilla (to keep frosting pure white)
      or regular vanilla for a "cream" color
  • 1/2 cup Splenda
  • 1/2 cup heavy whipping cream
Whip all ingredients together until smooth. Frost cake as usual.

Total grams of carbohydrate in whole cake: 110. Cut into 20 pieces for 5.5 grams of carbohydrate per slice or 16 pieces for 6.8 grams of carbohydrate per slice.



       

 

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